Pan-Fried Pork Buns-Sheng Jian Bao Recipe

Pan-fried Pork Buns is known as Sheng Jian Bao in Chinese, meaning pan-fried directly without steaming. This is a very popular Chinese street snack across the whole county. However Shanghai style might be the most famous version. If you love Chinese dumplings, check Xiao Long Bao too.

The first step is to make the basic dough for Chinese buns; The time needed for the fermentation process depending on the temperature and the amount of yeast. I have introduced the detailed process and tips in this post: Chinese steamed buns.

To Make the Filling: Finely chop the green onions and ginger. Transfer to a small bowl. Add around 2 tablespoons hot water to soak for around 10 minutes. In a large mixing bowl, pour the ginger and green onion water prepared in last step into the minced pork by three batches. Stir within one direction until the water is well absorbed by the pork after each batch. Add all the seasonings and combine all the ingredients well to make the filling. You can replace cabbage with mushroom or skip it.

To make the wrapper: transfer the dough to a floured board, and then knead the dough for around 5 minutes to pinch all the air out. Roll the dough into a long log. Cut into 12 equal portions. Take one portion and roll it to a around wrapper (the edges should be thinner than the center). You can press the edges a little bite with hands.

Brush some oil on your pan firstly and transfer the assembled buns to the pan. Remember to leave some space between each one. Fry for around 2 minutes until the bottom is crispy. Use medium fire and keep moving the buns during the process to avoid getting burnt.

Pour starch water and cover the lid to cook for around 3-5 minutes until the water are completely evaporated so that the buns will be cooked thoroughly.

Sprinkle roasted black sesame seeds and green onions.

If you do not like the frost flowers texture, just add water instead of starch water.

In a large mixing bowl, mix yeast with flour. Stir in warm water. Combine all the ingredients and then knead into smooth dough. Cover with plastic wrapper and set aside until the dough double in size.

Transfer the dough to a flour board, and then knead the dough for around 5 minutes to pinch all the air out. Roll the dough into a long log. Cut into 12 equal portions. Take one portion and roll it to a around wrapper (the edges should be thinner than the center).

For the filling

Finely chop the green onions and ginger. Transfer to a small bowl. Add around 2 tablespoons hot water to soak for around 10 minutes.

In a large mixing bowl, pour the ginger and green onion water prepared in last step into the minced pork by three batches. Stir within one direction until the water is well absorbed by the pork after each batch. Add all the seasonings and combine all the ingredients well.

Assemble and Frying

Assemble the buns according to this direction one by one. Brush some oil on your pan firstly and transfer the assembled buns to the pan. Do leave some space between each one. Cover with lid or a wet cloth and rest the buns for around 10.

Fry for around 2 minutes until the bottom is crispy; pour starch water and cover the lid to cook for around 3-5 minutes until the water are completely evaporated so that the buns will be cooked thoroughly. Sprinkle roasted black sesame seeds and green onions.

Use a thin slicer to remove the buns from pan to serving bowl. Serve directly or with dip sauce if you prefer.

Recipe Notes

You can only add water without starch if you do not like the frost flowers texture. Cabbage can be replaced by other vegetables like mushrooms or you can just skip and use meat only.

This is one of my favorite Chinese dishes, and your sheng jian bao look so crispy I can just imagine the crunch in my mouth on eating the bottoms. There is a restaurant about 30 minutes from my apartment that specializes in these, and sometimes I’ll drive all the way there just to have some! Thanks for sharing this recipe. I’ll be trying these out for sure – Pinned!

Hi Nicole,
You can pre-assemble the buns and freeze. But you need to set the buns aside for 20 minutes in summer before freezing so the second proof can be finished. Rest in room temperature until slightly soften back before frying.

Chinese Pantry

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